Lamb Bobotie with Geelrys

Method

1. Preheat the oven to 170°C. Tear the bread into the milk and leave it to soak. Toast the coriander and cumin seeds in a dry pan over medium-low heat for 2 min, shaking the pan, until they darken slightly and start to pop, then grind them finely in a mortar.

   Add in this stepWhite bread (day-old slices) 1Milk 120 mlWhole coriander seeds 1 tspWhole cumin seeds ½ tsp

   medium-low heat→oven

2. Melt most of the butter in a 24 cm pan, add the onion, garlic and ginger and cook slowly over medium-low heat for 10 min. Do not rush: the onion should turn deep golden and sweet, and that is where the flavour comes from.

   Add in this stepButter 14 gOnion, finely chopped 1Garlic cloves 2Fresh ginger, finely grated 10 g

   medium-low heat

3. Stir in the ground spices, curry powder and turmeric for a few seconds until fragrant, then turn up to medium-high heat. Add the lamb and beef and leave them untouched for the first minute so a brown crust forms on the bottom, then break them up and cook for 7 min in total, until the liquid has gone and it smells nutty.

   Add in this stepCurry powder 1½ tspGround turmeric ½ tspMinced lamb 125 gMinced beef 125 g

   medium-high heat

4. Squeeze the bread (keep the milk) and crumble it in, then add the grated apple, jam, chutney, almonds, most of the raisins, the lemon zest and juice and the salt. Turn down to low heat and cook for 5 min, stirring, until moist but not wet. Taste and adjust the seasoning.

   Add in this stepTart apple, grated with the skin ½Apricot jam 2 tspFruit chutney 2 tbspFlaked almonds, toasted 20 gRaisins 20 gLemon (zest and juice) ½Salt ¾ tsp

   low heat

5. Pack the mince firmly into a 20×15 cm ovenproof dish. Gently mix the eggs, cream and nutmeg into the reserved milk without whisking up too many bubbles, pour it slowly over the meat and tuck in the bay leaves. Bake in the oven for 35 min, until the edges are set, the centre has only a slight wobble and the top is golden in patches. The low temperature keeps the custard silky.

   Add in this stepEggs 1Double cream 60 mlNutmeg 1 pinchBay leaves 2

   oven

6. Meanwhile, make the yellow rice. Rinse the rice until the water runs clear and put it in a 16 cm pot with the water, turmeric, cinnamon stick, remaining raisins, sugar, salt and remaining butter. Bring to the boil over high heat, cover, turn down to low heat and cook for 15 min, then take off the heat and leave covered for 5 min without lifting the lid. Fluff with a fork.

   Add in this stepLong-grain rice 100 gWater (for the rice) 200 mlGround turmeric (for the rice) ¼ tspCinnamon stick 1Raisins 9.9 gSugar (for the rice) 1 tspSalt (for the rice) 1 pinchButter 6 g

   high heat→low heat

7. Let the bobotie stand for 10 min so the custard settles, then cut and serve with the yellow rice and chutney. Remove the bay leaves and cinnamon stick before eating.